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Tag: low carb

Zucchini Lasagna Boats (Low Carb, Gluten Free)
August 6, 2021

Zucchini Lasagna Boats (Low Carb, Gluten Free)

I don’t know anyone who doesn’t love lasagna.  Layers of pasta, savory tomato sauce, seasoned meat, melted cheese – what’s not to like?   I do, however, know many people like myself who look for ways to lighten up their favorite comfort food dishes like lasagna. …

Beef & Pork, Dinner
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by krhashmore
Canadian Bacon + Egg Breakfast Cups (Gluten Free, Low Carb)
June 2, 2021

Canadian Bacon + Egg Breakfast Cups (Gluten Free, Low Carb)

How fun as these little cuties? I am all about easy, healthy meal prep for the week and these are perfect for that.  They also take all of 5 minutes to get in the oven, so are great when having people over for breakfast or…

Breakfast, Gluten Free
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by krhashmore
Loaded Portabello Mushroom “Pizzas” (Gluten Free)
April 30, 2021

Loaded Portabello Mushroom “Pizzas” (Gluten Free)

When I posted a preview of these on my Instagram stories, I got so many messages asking for the recipe that I knew I needed to get this one out quickly.  They are so easy, and so good.

Portabello mushrooms are filled with traditional pizza toppings and baked until bubbling and browned.  Cheesy, hearty, and low carb they are the perfect dinner that my whole family loves.  

portabello mushroom pizza

This recipe is easily doubled if you’re feeding hungry mouths, or serving with a simple side and would like 2 portions or more per person.

Ingredients in portabello mushroom pizzas:

Portabello mushrooms – I absolutely love Portabellos, they are so meaty and can really stand up to a variety of flavors and textures.

Sweet Italian Sausage – Replicating pizza, I used ground sausage in this, simply removing it from the casing.  It adds a ton of flavor and makes this a very hearty meal.

Mozzarella Cheese – I use low moisture, regular mozzarella in this as opposed to fresh.  The fresh gives off more water, and since mushrooms have a lot of water to begin with I wanted to be mindful of that to keep the mushrooms from getting too wet. 

Marinara – I use homemade or Rao’s for this, you can use whatever you like.  

portabello mushroom pizza

“What else can I use?”

  • I encourage you to use whatever ground meat you prefer.  I use sausage here, but ground beef or turkey is great as well.
  • If you’d like to make these vegetarian, simply omit the meat.  You can add some rice or cauliflower rice to bulk it up instead.
  • 1-2 of these makes a great dinner, using small button mushrooms for this recipe makes a fun appetizer.

If you make these and have any feedback, I love to hear from you.  Message me on Instagram or leave me a note on here.  I hope you love them as much as we do!

portabello mushroom pizzas

Loaded Portabello Mushroom "Pizzas" (Gluten Free)

Portabello Pizzas are a fun and easy to prepare low carb dinner the whole family will love.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Course Dinner, Lunch
Cuisine American, Italian
Servings 4 people

Equipment

  • large, heavy bottomed skillet
  • Large rimmed baking sheet

Ingredients
  

  • 4 large Portabello mushrooms
  • 1 yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 1 lb. ground meat
  • 2 cups mozzarella, shredded
  • 3 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1/4 tsp red pepper flakes
  • 1 cup marinara sauce
  • Kosher salt
  • Fresh black pepper
  • Fresh basil, chopped, for serving

Instructions
 

  • Preheat the oven to 400 degrees F. Set a wire rack on a rimmed baking sheet and set aside.
  • With a large spoon, scoop out the gills of the portabello mushrooms and discard the gills. Rub mushrooms all over with 2 Tbsp of the olive oil and set mushrooms aside.
  • Heat a large skillet over medium heat and add the remaining tbsp of olive oil.
  • When hot, add the onion and a pinch of salt and cook for 3-5 minutes until soft. Add garlic and cook, stirring, for one minute more.
  • Add the ground meat to the pan along with the garlic powder, oregano, 1 teaspoon of salt and a few cracks of black pepper.
  • Cook the meat, breaking up periodically for about 5 minutes. Add the marinara sauce, bring to a boil, reduce to a simmer and simmer for 5-7 minutes.
  • Remove from the heat.
  • Top each mushroom cavity with the meat and sauce mixture.
  • Divide the cheese evenly among the mushrooms and top with a sprinkle of salt.
  • Place the mushrooms on the wire rack and bake for 20-25 minutes or until the cheese is melted and mushrooms are tender.
  • Turn the broiler to hi and broil the mushrooms for 30-60 seconds until cheese is browned.
  • Remove from the oven, top with basil and let rest for 10 minutes before serving.
  • Enjoy!
Keyword low carb, mushrooms
Tried this recipe?Let us know how it was!
Beef & Pork, Dinner, Gluten Free
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by krhashmore

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